Brooke's Shrimp Salads for 2
A cool, generous shrimp salad built for two, with a honey-Dijon vinaigrette.
How to make it
Honey Dijon Vinaigrette
Blend with an immersion blender on high until thick and emulsified.
- 0.5 cupolive oil
- 4 tbspapple cider vinegar
- 2 tbspDijon mustard
- 2 tbsphoney
- 1 tspcoarse salt
- 0.5 tspfresh ground pepper
- 1
Add all the dressing ingredients to a jar and blend on high with an immersion blender until thick and emulsified.
Salad & Shrimp
- romaine lettuce, washed, cut, and spin-dried
- red onion, thinly sliced, to taste
- 8cherry tomatoes, halved — 4 per salad
- crumbled blue cheese, to taste
- walnuts, raw or candied
- 10dried tart cherries, 8–12 per salad
- 13red Argentine shrimp, wild caught, thawed, tail off
- 1 tbspolive oil, for cooking the shrimp
- garlic salt, a sprinkle per side
- 1
Build each salad: romaine, then red onion, cherry tomatoes, blue cheese, walnuts, and dried tart cherries.
- 2
Cook the shrimp: heat the olive oil over medium-high, sprinkle the shrimp with garlic salt, and cook 1–2 minutes per side.
- 3
Remove from heat, cut into chunks, and divide equally between the two salads.
- 4
Drizzle with the honey-Dijon vinaigrette and finish with fresh ground pepper.
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